Prawn Manchurian Recipe

Chinese Food is famous not only because of its taste but also they are very healthy and nutritious. Manchurian, the city of China is popular because of its variety of foods and this Prawn Manchurian curry is one them. Manchurian curry is usually prepared from chicken but in this recipe, prawns are used.

Ingredients:

1Kg prawn
2 eggs
Corn flour as required
1 tbspn black pepper
Salt to taste
1 cup tomato ketchup
½ cup tomato paste (optional)
2 tbspn vinegar
½ tbspn crushed red chili
3 garlic cloves chopped using best garlic presser
3 tbspn oil
3-4 green chilies
Water as required

 

Preparation:

1. Marinate prawns in egg whites, 3 tbspn of corn flour, salt and pepper and leave for 5 minutes.
2. Deep fry these marinated prawns in hot oil and drain out from oil after 2 minutes.
3. Now make sauce for prawns. Put 3 tbspn of oil in a pan and add chopped garlic in it and sauté.
4. After a minute when garlic becomes tender, add ketchup, tomato paste, red chili and salt in it and cook for 3-4 minutes.
5. Now add vinegar and ½ cup water to and mix well.
6. In a cup make a paste of 2 tbspn corn flour and ¼ cup water and add it into the sauce and constantly stir the sauce so that lumps are not produced.
7. The sauce starts to thick and add fried prawns in it and cook for a minute.
8. Now Manchurian is ready to serve and garnish it with chopped green chilies. Servings:

Prawn Manchurian is usually served on sizzling dish with chinese fried rice and cumin fried rice.

Fried Fish – A traditional Pakistani tandoori fish recipe

Foods made from fish are world wide popular just because of its nutritional values which are good for all age groups. In South Asian cuisine people generally like spicy fried fish which is made by variety of methods. Here a typical Pakistani spicy fried fish recipe is shared

Ingredients:

4 fish pieces (medium size)
1 tbspn yogurt (drain out all water from it)
1 tbspn red chili powder
½ tbspn turmeric powder
Salt to taste
1 tbspn garlic paste
1 tspn ground carom (ajwain)
Oil for shallow frying

Preparation:

1. Marinate fish pieces in the above ingredients and leave in fridge for at least 30 mins.
2. Shallow fry the marinated fish pieces and take out when turns into golden brown in color. It takes 5-10 minutes to fry.
3. Instead of frying, you may also bake the marinated fish in oven for 10-15 minutes until its color changes to brown at 180 degree centigrade.

Servings:

Serve fried fish with salad and green sauce (coriander and green chili sauce) or with ketchup or any fried rice like tehri.

 

Banana Smoothie

Smoothie can be prepared by anyone at anytime. Just mix milk and fruit in a blender or if you have one of those smoothie makers , your job will be more easier . One way or the other smoothies are easy to make . But to prepare good a smoothie , cream, condense milk,chocolate and other flavors can also be added. In this recipe I added chocolate and ice cream to give more taste and flavor to the original banana smoothie recipe.

Ingredients:
1 banana
1 cup vanilla icecream
½ cup chocolate chips
2 tbspn cream
1 tbspn coffee
½ cup milk
Condense milk to taste

Preparation:

1. Put all the ingredients in the blender and blend well.
2. Pour the smoothie into the glass and pour some chocolate syrup drops on it. Delicious chocolate and banana smoothie is ready to serve.

Pina Colada

Pina Colada is a kind of coconut flavor drink with addition of other juice flavor like pineapple juice or orange juice. In this recipe pineapple juice is used and you can see it clearly as it is reflected from the color of drink in the above picture. Coconut milk and cream both are used to give coconut flavor to this drink. This drink is perfect for any dinner , hi-tea or most likely as a party drink.

Ingredients:
1 can pineapple
1 cup coconut milk
1 cup coconut cream
Sugar to taste

 

Preparation:

1. Add all the ingredients in blender and blend well enough to make smooth thin paste.
2. Pina colada is ready to serve in glass.

Servings:
Pina colada is served with any meal like baked chicken.

Curried Red Lentil Kohlrabi, and Couscous Salad

Kohlrabi, a bulbous vegetable with thin stems attached, is a member of the cabbage family. Both green and purple varieties are available. The flavor is a mix of turnip, celery root, and radish. Like other vegetables in the cabbage family, kohlrabi is rich in antioxidants.

Ingredients:

1/2 cup white wine vinegar
1 1/2 tablespoons sweet curry powder
2 garlic cloves, pressed
2/3 cup extra-virgin olive oil
1 16-ounce package red lentils (about 2 1/4 cups)
3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)
1 cup plain couscous (about 6 ounces)
1 cup chopped green onions
1 5-to 6-ounce package baby spinach
1/2 cup chopped fresh mint

Preparation:

Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.

Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.

Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.

Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.

Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

Blueberry Caramel Sauce

Savor this sweet blueberry sauce on Greek yogurt, French toast, waffles, pancakes, and vanilla ice cream.

Ingredients:

2 cups fresh blueberries
5 tablespoons water, divided
Pinch of coarse kosher salt
1 1/2 cups sugar
2 teaspoons plus 1 tablespoon fresh lemon juice

Preparation:

Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside.

Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. Stir in blueberry sauce; let stand 5 minutes.

Cool sauce to room temperature. Stir in remaining 1 tablespoon lemon juice.

7 Layer Salad Recipe

Salads are very easy to make and ingredients for most of the salads remain same.They differ only in presentation , dip or flavor used . Presentation of salad matters the most since it attracts more people to eat the healthy food specially those who are not fond of vegetables. The 7 in this recipe name is not a recipe number instead it is the number of layers in this salad i.e seven layers. This 7 layer salad is also one of those vegetarian salads in which main ingredients are fresh vegetables but the presentation and the use of little dip sauce makes it different from other salad recipes

Ingredients:
2-3 bunch of salad leaves (or as required)
Carrots chopped (as required)
Peas (as required) (optional)
Egg noodles (1 pack)
Sweet corns (as required)
4 Hard boiled eggs (make its slices)
Capsicum chopped (as required)
Spring onions (as required)
1 jar Mayonnaise (as required)
3 tbspn yogurt
Salt to taste
Pepper to taste
Lemon juice as required
1 tbspn sugar
Shredded cheddar cheese (as required)(optional)
1 cup shredded boil chicken

Preparation:

1. In a large deep bowl, place salad leaves on the whole base and sprinkle lemon juice, salt and pepper on it, then place egg slices on the sides of the bowl.
2. Now make layer of carrots till the edges of egg and sprinkle again lemon juice, salt and pepper and place egg slices on the walls of bowl. Similarly make layer of peas with lemon juice, salt pepper and egg.
3. Mix capsicum and spring onion and make its layer. Boil egg noodles and fry them to make crispy. Make next layer of fried egg noodles.
4. Make last vegetable layer of salad leaves again.
5. Now make a smooth paste of mayonnaise, yogurt, salt, pepper, sugar, boil chicken and cheddar cheese.
6. Cover the whole salad with the above mayonnaise mixture and sprinkle some vegetables on it.
7. Put the salad bowl in fridge for at least 10 hrs to chill. 

Classic Sole Meunière

If possible, buy wild Pacific sole. Avoid Atlantic sole, which is overfished.

Ingredients:

Fish:

1/2 cup all purpose flour
4 sole fillets (each about 3 to 4 ounces)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter
Sauce:
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
Lemon wedges

Preparation:

For fish:
Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.

Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.

For sauce:
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

Chesse Tart

A green salad dressed with tangy red wine vinaigrette is the perfect accompaniment to this rich cheese custard tart from Le Temps des Vendanges.

Ingredient:

Crust:

1 1/4 cups all purpose flour
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
3 tablespoons (or more) ice water
Filling:
1 tablespoon unsalted butter
1/2 cup chopped shallots (about 2 large)
1 1/4 cups heavy whipping cream
3 large eggs
1/8 teaspoon (scant) freshly ground black pepper
1/8 teaspoon (scant) freshly grated nutmeg
Pinch of salt
2 cups coarsely grated rindless Cantal cheese (about 7 ounces)

Preparation:

For crust:
Blend flour and salt in processor 5 seconds. Add butter and cut in, using on/ off turns, until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill at least 1 hour and up to 1 day.

Roll out dough on lightly floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in and press so that sides of dough rise 1/4 to 1/3 inch above rim of pan. Freeze crust 15 minutes.

Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Bake crust until pale golden, piercing with fork if crust bubbles, about 20 minutes. Reduce oven temperature to 350°F. Cool crust.

For filling:
Melt butter in heavy medium skillet over medium heat. Add shallots. Sprinkle with salt and pepper. Sauté until soft and beginning to color, about 4 minutes. Spread shallots in crust. Whisk cream, eggs, pepper, nutmeg, and salt in medium bowl. Mix in cheese. Pour custard into crust. Bake until filling is set in center, 35 to 38 minutes. Transfer tart to rack and cool 15 to 30 minutes. Push up pan bottom, releasing tart. Serve tart warm or at room temperature.

Ingredient tip: Cantal is a semi-firm cheese with a slight grassy flavor when aged. English farmhouse cheddar or sharp white cheddar are fine substitutes.

Butcher's Salad with Sauce Ravigote

When a butcher eats a salad, it tends to contain lots of meat and few vegetables. At Chez Navarre Jerome Navarre serves a version he learned from his father, a butcher.

Ingredients:

Braised beef:

4 pounds cross-cut beef shank pieces with bone (each about 2 inches thick)
1 to 1 1/4 pounds beef short ribs
2 large leeks, white and pale green parts only, split lengthwise
2 large celery stalks, halved
1 large carrot, peeled
12 whole black peppercorns
8 whole allspice berries
6 large fresh thyme sprigs
5 large fresh Italian parsley sprigs
1 Turkish bay leaf
3 garlic cloves, peeled
12 cups (or more) cold water
Steamed vegetables:
3 pounds medium Yukon Gold potatoes, peeled, quartered
8 large carrots, peeled, cut into 2-inch pieces

Preparation:

For braised beef:
Arrange beef shank and ribs in bottom of very large pot. Top with leeks, celery, and carrot. Scatter spices, herbs, and garlic over. Pour in 12 cups cold water (or more if needed just to cover). Sprinkle lightly with salt. Bring to gentle boil over medium-high heat. Reduce heat to medium-low. Simmer uncovered until meat is very tender, adjusting heat as necessary to maintain simmer and avoid boiling, 2 3/4 to 3 hours. Season broth with additional salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 1 hour at room temperature. Chill uncovered until cold, then cover and keep chilled. Spoon off any fat and return to simmer to rewarm before serving.

For steamed vegetables:
Steam potatoes until tender, 18 to 20 minutes; transfer to large bowl. Steam carrots until tender, 8 to 10 minutes; add to bowl with potatoes. Reserve steamer. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Resteam potatoes and carrots until heated through, about 8 minutes.

Using tongs, transfer meat to work surface. Slice meats thickly or cut into pieces. Arrange warm meats on large platter. Arrange steamed vegetables alongside. Serve with Sauce Ravigote .